I decided to tweak the traditional onion soup dip you see at every gathering by adding crumbled blue cheese and walnuts for a little crunch. Everyone loved the result.
—VICKI DESY TUCSON, AZ
PREP: 10 MIN. + CHILLING • MAKES: 12 SERVINGS (1/4 CUP EACH)
2 cups (16 ounces) sour cream
1 cup (4 ounces) crumbled blue cheese
2/3 cup mayonnaise
2 tablespoons onion soup mix
1 garlic clove, minced
1/3 cup chopped walnuts, toasted
Assorted fresh vegetables
Using a small bowl, mix the first five ingredients until they are blended. Refrigerate, covered, at least 2 hours to allow the flavors to blend further. Just before serving, top with walnuts. Serve the dip with vegetables.
NOTE To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.